Method:1. Soak the dal, coriander, peppercorns, cumin seeds and red chilli for 15 minutes in water.2. Grind them together and keep aside.3. Heat a pan over medium flame.4. Pour the tamarind extract and add salt and asafoetida powder.5. Bring to a boil and add the ground paste.6. Mix well and bring to a boil again.7. Add required water and heat through.8. In a small frying pan, heat ghee and fry the mustard seeds.9. Pour this into the rasam and mix well.10. Serve hot with rice.